Beef Tallow soup base

[dragnlaw]

I saw this in the Asian Foods aisle at the grocer. Never saw it before so don't really know if it's new or what.
Has anyone used this (or similar)? In what and how did you use it?
I understand that there is a humongous difference for making Pho to taste as if you were there. (compared to just using beef broth)

Sorry, didn't really read all the ingredients but am assuming it is what would be needed for a recipe from Recipe Tin Easts for Vietnamese Pho.
I've made bone beef broth (once) before but not sure I'm up to that anymore.

I make a lot of noodle soup with either chciken or beef broth and I add all sorts goodies. Never really followed a recipe as I just call it Noodle Soup (or Kitchen Sink soup as I throw whatever I happen to see/find/have hanging around).

Thoughts??

 

[caseydog]

View attachment 74723
I saw this in the Asian Foods aisle at the grocer. Never saw it before so don't really know if it's new or what.
Has anyone used this (or similar)? In what and how did you use it?
I understand that there is a humongous difference for making Pho to taste as if you were there. (compared to just using beef broth)

Sorry, didn't really read all the ingredients but am assuming it is what would be needed for a recipe from Recipe Tin Easts for Vietnamese Pho.
I've made bone beef broth (once) before but not sure I'm up to that anymore.

I make a lot of noodle soup with either chciken or beef broth and I add all sorts goodies. Never really followed a recipe as I just call it Noodle Soup (or Kitchen Sink soup as I throw whatever I happen to see/find/have hanging around).

Thoughts??

I can understand beef tallow for hot pot. Not sure about Pho. You don't consume the hot pot liquid as you would the broth for Pho. In hot pot, it is basically for cooking.

Beef tallow is great for cooking/frying. I wouldn't want to drink broth made with it. I'm pretty sure I'd spend some serious time in the bathroom if I did that.

CD

 

[dragnlaw]

I'll have to read the package next time I go back and see what else is added.
I've never done a hot pot - well actually think I did decades ago but think I just used a vegetable or beef broth base.

Perhaps I should have thought through a little more on the "Tallow" part!

Back in the 60/70's when fondu and stir-fry's made their way into our kitchens I had a book with a picture of the most beautiful Beijing or Mongolian Hot Pot. Large chimney in the centre outer with a ring bowl around it for the cooking soup. Base was a charcoal pit to cook. The exterior of the ring bowl was a beaten copper. Inside and chimney were a plain stainless (or something).

I was entranced with it - but the price was more than a growing budgeted family was capable of. I knew it wouldn't be used that much, didn't mean I still didn't want it, I was going to get it as soon as the mansion with the maid/butler/nanny/chef/chauffeur/gardener were in place. LOL
I just checked them on Amazon, nothing like the one I saw but the first one I happen to hit on was $700.00 LOL Others were more reasonable. But nothing that made me drool.
Some still use charcoal but others are electric or little propane, bunson burners or something like that. Couldn't use the charcoal in the house of course and that always sort of put me off.

 

[dragnlaw]

Little brain is pondering, thinking, thinking on it...
You realize it is a soup base, for soup, one eats/drink the soup along with the food you cook in it.
It's not an oil fondue.

 

[caseydog]

Little brain is pondering, thinking, thinking on it...
You realize it is a soup base, for soup, one eats/drink the soup along with the food you cook in it.
It's not an oil fondue.

The label says "Hot Pot Soup Base," which is kind of ambiguous to me. It also mentions "stir fry" on the label. I wouldn't risk it on Pho, where you consume the liquid, but if you are up for the risk, I'm always up for a good laugh at someone else's expense.

CD

 

[thymeless]

Hot pot bases are used in stir fry usually as part of the flavor base, going in early. And the bruh is often used at the end to cook some noodles which are eaten as a soup with the broth from the hot pot. It will have picked up flavors from cooking the meat and veg asking the way too.

 

[pictonguy]

View attachment 74723
I saw this in the Asian Foods aisle at the grocer. Never saw it before so don't really know if it's new or what.
Has anyone used this (or similar)? In what and how did you use it?
I understand that there is a humongous difference for making Pho to taste as if you were there. (compared to just using beef broth)

Sorry, didn't really read all the ingredients but am assuming it is what would be needed for a recipe from Recipe Tin Easts for Vietnamese Pho.
I've made bone beef broth (once) before but not sure I'm up to that anymore.

I make a lot of noodle soup with either chciken or beef broth and I add all sorts goodies. Never really followed a recipe as I just call it Noodle Soup (or Kitchen Sink soup as I throw whatever I happen to see/find/have hanging around).

Thoughts??

Beef tallow soup base is not used for pho, and the two come from completely different culinary traditions with different goals, ingredients, and flavor structures as you've pointed out.

Beef tallow hot‑pot broth is designed as a communal cooking medium, so once the broth is bubbling, diners cook a wide range of raw ingredients directly in it. The ingredients absorb the spicy, numbing mala flavor while contributing their own juices back into the broth, which is why the pot becomes richer as the meal goes on. Home made is really the way to go, imo and it's not hard to make.